Buy Land for Food

Without farmland, we have no food.

Smart investors are starting to realize this, according to an article in the LA Times, and are buying up land not for housing development, but for growing food.

This is a refreshing concept in a society which counts new housing starts (i.e. houses built on farmland) as an economic indicator.

Finally someone is realizing that there is money in food production. Money in the land. Money in farming.

If your mutual funds are tanking, maybe it's time to invest in something valuable: land for food.

Chipotle Sauce

Sometimes a simple condiment transforms a sandwich into a fabulous taste experience.

This chipotle sauce is in that category.

I used it in grilled cheese sandwiches recently, and they went from humdrum to out-of-this-world. I smeared the sauce on the bread, layered in cheese, red onion, and cilantro, and cooked the sandwiches in butter in a cast iron frypan until they were golden and the cheese was soft. Simple and delicious.

The sauce is also good stirred into stews or soups to add a spicy smoky tomato flavor. It will last at least a week in the fridge. I've frozen a little for longer storage.

Chipotles are smoked jalapeños. Look for them canned in adobo sauce at your local grocery store. Once you open the can, transfer them to a jar and they'll last for months in your fridge. I keep one jar of the whole chipotles in adobo, and another that I've puréed -- it's quite firey and I use it sparingly in anything that needs a kick.

The tomato paste in this recipe tames the heat but leaves the flavor intact, and the molasses deepens the smokiness like good barbecue.

Chipotle Sauce
chipotles in adobo
6oz can tomato paste
1/2 tbsp molasses

Purée the chipotles in adobo in a blender or mini food processor. Measure out 3 tbsp. (Store the remainder in a jar in the fridge for months.)

Add the tomato paste and molasses to the 3tbsp puréed chipotles. Stir well to combine.

Makes about 3/4 cup.

Pickled Okra Update

You might remember that when we went back East in September I tasted pickled okra for the first time and actually liked it. My previous okra experiences had been of the slimy kind. But when it's pickled, okra is crisp and tasty.

When I got back to Los Angeles, I looked for it in my local grocery stores, but couldn't find it. I feared I was going to have to make my own pickles this summer.

But I have good news.

My local supermarket is now carrying Talk o' Texas hot pickled okra.

I diced some up and added it to my lunch time bean salad. Yum. Not as spicy as pickled jalapeños, but more flavor than regular pickles. Okra has many benefits for the digestive system, so it's a good addition to a meal.

And now I don't have to make my own.

Oatmeal

On these cool winter mornings, I think there is no better breakfast than oatmeal.

There are many good reasons to eat oats. They lower cholesterol; heal ulcers; and restore thyroid, pancreas and reproductive gland function. They contain many trace minerals including silicon, a mineral which helps the body excrete aluminum and lowers levels of this toxic metal in the brain, liver, bones, spleen and kidneys.

Yes, we should all eat oats every day. And they're so quick to make, there's no reason not to.

I find the best oats for porridge are Bob's Red Mill organic Scottish Oatmeal. Any health food store that carries the Bob's Red Mill line will be able to order them for you -- and remember to get the organic ones. Studies have found that organically-grown foods have more minerals than non-organic, and that's what we want the oats for.

A key to my oatmeal technique is the use of a spurtle. This is the traditional Scottish oatmeal-stirring stick -- recreated by Lee Valley Tools. It's like a wooden spoon without the spoon end, and it makes great lump-free oatmeal.

A wooden spoon can be used instead.

Then pour the oatmeal into your bowl, add a touch of real maple syrup and a splash of organic milk, and settle in for a feast.

Oatmeal
1/3 cup Bob's Red Mill organic Scottish Oatmeal
1 cup boiling water
dash salt

Bring the water to a rolling boil in a small saucepan. Sprinkle in a little salt, turn down the heat, and sprinkle in the oats, stirring all the while. When all the oats are in, let them cook, stirring regularly, until they are the consistency you like, about 5 minutes.

Serves one.

Bubble and Squeak

There's something about mashed potatoes that soothes the soul on these cool winter days.

When I was a child, my mother would combine leftover mashed potatoes with cooked cabbage to make Bubble and Squeak, a traditional English dish made with leftovers from Sunday dinner. It gets its name from the sound it makes while cooking -- listen closely.

I made it the other night and served it with a mess of cooked mustard greens for a healthy meal that tasted like comfort food.

Cabbage is a true health food. People who eat it regularly have a lower incidence of colon cancer. It is rich in fiber which makes it good for constipation and colon health. It's also a good detoxifier, purifying the blood and removing toxins like free radicals and uric acid. It's rich in iodine so it helps the brain, nervous system and endocrine glands work well.

I try to eat cabbage or other members of the brassica family (broccoli, cauliflower) a couple of times a week. And this dish makes it easy.

Bubble and Squeak
1 lb potatoes
1/2 lb cabbage
1-2 tbsp butter
salt and pepper

Peel and chop the potatoes. Put in a pot of cold salted water, bring to a boil, and cook until tender. Drain and mash.

Slice the cabbage thinly and cut the ribbons in 1" lengths. Add to a pot with an inch of water boiling in the bottom, cover and cook until tender. Drain.

Combine the cabbage and mashed potato, salt to taste, and add liberal amounts of fresh black pepper.

Heat a cast iron frypan over medium heat. Add the butter and when it has melted add the potato mixture. Squish it together into a cake and then let it cook until it is crispy on the bottom, 5-8 minutes. Then flip the cake - I usually do this in pieces and then push it back together again. Or make it into two cakes, as in the picture, to make the flipping easier. Cook until crispy on the bottom, another 5 minutes or so. Serve with mustard or rooster sauce.

Serves 2-3

Variation: stir a tablespoon of mustard into the cabbage and potatoes before frying it.

57 Pounds of Sugar

Jamie Oliver is in Los Angeles this winter trying to improve the eating habits of local schoolchildren.

The LA Unified School District won't have anything to do with him, but he's still attracting attention.

He recently staged a demonstration where he poured 57 tons of sand into a school bus to illustrate the 57 pounds of sugar LA schoolchildren consume each week in flavored milk.

That's right -- in flavored milk.

Wow.

That's not counting the candies and cookies and other sweets they eat.

There are 28 grams of sugar in 8oz of flavored milk, the same as in a can of non-diet soda.

Kids are drinking sugar masked as health food.

(The photo above is Larry's re-creation of the event. He used a toy school bus.)

Healthy Quesadillas

Broccoli stems don't often make it into the steamer at our house. Usually, broccoli is a side dish, and I use the florets attached to the long thin stems, but the thicker trunk is too much bother to deal with and gets put back in the fridge.

On Saturday night I pulled it out, cooked it up with some spinach, and added it to quesadillas. What a great way to hide broccoli!

Remember, we need to eat the cabbage family (including broccoli) regularly in order to make healthy use of our body's estrogen. These quesadillas have the health benefits of broccoli without the taste.

My broccoli stems were not tough and woody, so I didn't have to peel them. When they were almost soft I added the spinach and let it all cook down. Finely chopped, the greens made a nice filling in the quesadillas along with sautéed mushrooms and tangy feta and cheddar.

Mexican oregano is different to the Mediterranean kind - it is from a different plant, and the dried flowers are used, not the leaves. Use whichever is in your pantry. You can also use any greens in place of the spinach - leftover cooked greens would make this a speedy supper dish.

Spinach and Mushroom Quesadillas
3/4 cup broccoli stems, peeled if necessary, and cut in 3/4" pieces
5 oz malabar or baby spinach
1 tbsp unsalted butter
1 cup thinly sliced mushrooms
1 tbsp olive oil
1/2 cup onion, finely chopped
1 small clove garlic, chopped
1 jalapeño, seeded and finely chopped
1/2 tsp dried Mexican oregano
1/4 cup crumbled feta
1/2 cup grated cheddar
4 flour tortillas

Bring an inch of water to boil in a large pot and add the broccoli. Cover and cook until almost tender. Put the washed spinach on top, cover, and cook until very tender. Drain and let cool a little, then squeeze out as much water as possible and chop finely.

Melt 1/2 tbsp butter in a small skillet. Add the mushrooms, season with salt and pepper, and sauté until golden, about 5 minutes.

Warm the olive oil in a large pot. Add the onion, garlic, jalapeño and oregano and cook, stirring frequently, until the onion is softened but not browned, about 5 minutes. Add the broccoli/spinach mixture and cook, stirring often, until the mixture is hot and any liquid has evaporated, 3-4 minutes. Salt to taste. Let cool a little, then add the feta and cheddar.

Top two of the tortillas with the greens and then the mushrooms. Top with the other two tortillas and press lightly with your hands.

Warm 1/2 tbsp butter in a large skillet and add one of the quesadillas, cook until golden brown, about 2 minutes, then flip and cook the other side. Repeat with the second quesadilla. Cut into quarters and serve.

Serves 2

Thirteen dollars

What can you buy for $13?

At the Finley Farms stall at the Hollywood Farmers Market last week, I bought 2 romaine lettuces, collard greens, cilantro, a bulb of fennel with leaves attached, a bag of malabar spinach, and a bunch of dandelion greens.

The amount of bio-available nutrition in this pile of organic greens cannot fit into a bottle of vitamin pills. And if it could, it would cost far more than $13.

Food. Good for you, good for your wallet.

Tasty Tofu

Yes, it's true. I served tofu to Larry on Valentine's Day.

Tofu is a heart-friendly food -- it lowers bad (LDL) cholesterol and triglycerides, reduces the tendency of platelets to form clots, and possibly raises good (HDL) cholesterol. People with heart disease should eat it regularly.

But that's not why I served it.

I wanted to try a recipe for ginger asparagus risotto and I felt it needed something on the side besides vegetables. Tofu with a soy-ginger marinade fit the bill - adding protein and an extra burst of flavor and texture. Larry was surprised when I said I was serving tofu with risotto, but he was up for the challenge, and even had second helpings. (It really was good.)

When I buy tofu or any other soy product, I make sure it is organic, otherwise it's probably genetically modified. (Trader Joe's carries organic tofu.) It's amazing what soy protein isolate (not food) finds its way into, so read labels. Tofu is food, like orange juice is food. It has some of the goodness, but not the benefits of the pulp. Soy protein isolate is too far away from the whole food for my liking.

While Larry stirred the risotto, I cooked the tofu in a grill pan, basting it with soy, garlic and ginger. This is a fast recipe, because no marinating is required. The soy sauce sinks into the tofu a little bit, and the ginger and garlic toast on the outside of it. The tofu stays soft, and develops a tang.

I reheated the leftovers the next day for lunch - as a sandwich between toasted pieces of sourdough bread. I haven't tried fried tofu sandwiches on Larry yet - maybe next Valentines' Day.

Ginger-Soy Basted Tofu
1 lb firm organic tofu
1/4 cup organic tamari
1 clove garlic, chopped
1 tbsp chopped fresh ginger root
1-2 tsp oil

Cut the tofu crosswise into 1/2" slices.

Combine the tamari, garlic and ginger root.

Warm a fry pan or grill pan over medium heat. Add the oil. When hot, add the tofu and cook, basting with marinade, 5 minutes on each side.

Eat warm.

Serves 3-4

Wheat Berries and Red Quinoa

The other day I passed on the brown rice in favor of this wheat berry and quinoa medley.

The wheat berries hold their shape and make a little pop in the mouth, and the quinoa boosts the protein content. It doesn't photograph well, but it tastes good, and is a great centerpiece to a meal of roasted vegetables and greens.

I rinsed the bitter saponins off the quinoa by pouring boiling water over it before cooking. If you've tried quinoa before and haven't liked it, try doing this. It makes a big difference.

I found the organic red quinoa at Trader Joe's. You can find wheat berries at any health food store. Make sure to get organic ones - most non-organic wheat has been genetically modified.

I used 2 cups of vegetable stock from my freezer and about 3 cups water. The stock enhances the flavors of the grains - if you use plain water season it with salt and pepper while the grains are cooking.

I stored the leftovers in the fridge and reheated them on the stove, adding a little water as needed, to make a healthy side to many dinners during the week.

Wheat Berries and Quinoa
1 2/3 cups wheat berries
1 large onion, finely chopped
2-5 cups vegetable stock
3/4 cup red quinoa

Rinse wheat berries and combine in large saucepan with onion, 2 cups stock and 2 cups water (or 4 cups stock), and 1/2 tsp salt. Bring to a boil, cover and simmer over moderately low heat until the wheat berries are tender but chewy, about 1 hour. Remove from the heat.

Put the quinoa in a fine-mesh strainer. Pour boiling water over it, then cold water. Drain and put in a medium saucepan with 1 1/2 cups water and 1/4 tsp salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender and most of the liquid is absorbed, about 12 minutes. Remove from the heat, stir, cover, and let stand 5 minutes.

Add the quinoa to the wheat berries. If it seems dry, add an extra 1/4 - 1/2 cup water or stock. Cover and cook over moderate heat, stirring occasionally, until warmed through, about 5 minutes. Season with salt and pepper and serve.

Serves 8

Eat More Vegetables

When the updated U.S. Dietary Guidelines were released recently, I rejoiced in one line: Make your plate half full of fruits and vegetables.

I think that's great advice. I've been suggesting it, and trying to follow it, for years. (Although I think fruit is less important than vegetables.)

The single-most health-promoting thing we can do is eat vegetables. They are full of nutrients and fiber, relatively low in calories, and even with added salt and butter are far healthier than any processed food from a supermarket or take-out joint.

You would think that as a vegetarian it is easy for me to follow this guideline, but it's remarkably challenging. Grains and beans are so satisfying that it's easy to eat more of them and less of the vegetables.

I was thinking of this last night as I ate a bowl of lentil soup. It was full of turnips and carrots, but was it half vegetable? I don't think so. But boy it was good. Since my lunchtime plate was almost all vegetables, and I had a big bowl of fruit at breakfast, I decided the day balanced out.

I really like the fresh taste of turnips - a little sweet, a little crisp, a little cabbagey. They have half the calories of an equal amount of potatoes, but are just as satisfying. They are a good source of Vitamin C, many B vitamins, and minerals such as potassium and magnesium.

This recipe works with old or young turnips. The combination of butter and olive oil gives a rich silkiness, but use just olive oil if you prefer. I pulled a batch of vegetable stock from the freezer. Soon it will be time to make some more, because a good vegetable stock is the secret to delicious soups.

Turnip, Carrot and Lentil Soup
1/2 large onion, chopped
1 tbsp butter
1 tbsp olive oil
1 cup carrot in 1/3" dice (2 medium)
1 1/2 cups turnips in 1/3" dice (2-3 medium)
3/4 cup green lentils
3-5 cups vegetable stock

Sauté onion in butter and olive oil over medium heat until lightly browned. Add carrots and turnips, and cook, stirring occasionally, 5 minutes.

Wash and drain lentils. Add to pot along with vegetable stock and stir well. Bring to a boil and simmer, covered, until lentils are cooked, about 25 minutes. Add more water or stock as needed to keep a soupy consistency.

Serves 2-3 as a main course

Mustard Greens

When I was in Montreal in December, I ventured into my mother's snowy garden to pick the last mustard greens of the year. I sautéed them with garlic and red chiles and served them as a spicy side to a dish of potatoes.

Here in my LA garden, the mustard greens are not quite big enough to harvest, so I've been buying them from South Central Farmers Cooperative at the Hollywood Farmers Market. There are so many greens available in the winter months, it's hard to choose, but mustard greens might be my favorite.

Last week, I stirred up another batch and served them with wheat berries and quinoa - they added robust flavor to a healthy meal.

Mustard Greens
2 tbsp olive oil
1 clove garlic, minced
1/4 tsp dried red chile flakes
1 bunch mustard greens

Heat a scant 2 tbsp olive oil, garlic and chile flakes in a large skillet over medium-high heat. Wash the mustard greens and chop them coarsely. Add to the skillet along with the water still clinging to the leaves. Cover and cook, stirring occasionally, about 5 minutes. Then lower the heat and cook, stirring occasionally, until wilted and softened, about 5 minutes more.

Serves 2-3

Garlicky Broccoli and Butternut Squash

How do you make vegetables taste great? Roast them with garlic and sprinkle them with cheese, of course.

This dish will entice the fussiest eaters. The aroma will draw them to the kitchen like moths to a flame.

And it's not that much cheese. You can still feel good about it.

The recipe is from Crescent Dragonwagon, an inspired vegetarian cook.

Garlicky Broccoli and Butternut Squash
2 lbs butternut squash
2 tbsp olive oil
1/4 tsp red pepper flakes
4 cups large broccoli florets
3 garlic cloves, chopped
1/2 tsp salt
pepper
1/2 cup parmesan

Peel squash and chop into 1-inch pieces. Toss in 1 tbsp olive oil and roast in 350°F oven until tender, about 20 minutes.

Heat 1 tbsp oil and red pepper flakes in heavey skillet until aromatic. Add broccoli, salt and pepper to taste and stir-fry 3-4 minutes. Increase heat to high, pour in 1/3 cup of water, cover and steam 3-4 minutes until the broccoli is bright green and tender, but not soft.

Scatter broccoli and garlic over squash in baking dish. Stir well. Sprinkle with parmesan and bake 15 minutes until cheese melts.

Serves 4-6

Roasted Parsnips

Roasting brings out the sweetness of root vegetables, and parsnips are no exception. The sweet earthiness of this dish is enhanced with a sprinkling of fresh sage.

You could cut carrots the same way and roast them with the parsnips for a more colorful side dish if you like. And if you don't have any fresh sage, leave it out. The roasted vegetables will still be full of flavor.

Finley Farms at the Hollywood Farmers Market has had wonderful tender parsnips this year. Most recipes tell you to remove the parsnip's tough core, but up to 1 1/4 inches in diameter they don't have one.

Traditionally parsnips are served with roast meats, but I served them the other day with sautéed mustard greens and a hearty dish of wheat berries.

The parsnips roasted in the toaster oven while I made the greens and grains on the stove. It was a simple meal for a cool winter night.

Roasted Parsnips
1/2 lb parsnips, about 7-8 small ones
6 fresh sage leaves, chopped (optional)
3/4 tbsp olive oil
sprinkling of salt and pepper

Preheat oven to 450°F. Peel parsnips and cut in half crosswise. Cut the skinny end in half and the wider end in quarters. If you have parsnips over 1 1/4 inch in diameter, cut out the tough core and discard. Then cut the parsnips crosswise into 1/2 inch pieces.

Toss parsnips with sage, oil, salt and pepper. Transfer to a shallow baking pan, spreading in one layer. Roast until the parsnips are tender and lightly browned, turning occasionally, 15-20 minutes.

Serves 2-3

Love them Rutabagas!

Finley Farms has had excellent rutabagas this year - starting with small tender ones in the fall, and progressing to the large ones I remember from Canadian winters.

I was raving about their rutabagas last Sunday at the Hollywood Farmers Market, when they asked me what I did with them. Well, I said, last week I roasted them, over the holidays I mashed them, and this week I will cook them in soup.

If I sound like a rutabaga addict, it's because I am. There's nothing like these yellow turnip-like roots (called swedes by the Brits and neeps by the Scots).

I adapted this soup from Anne Bianchi's book Zuppa! Soups from the Italian Countryside. This is a lovely book on the traditional cooking of the impoverished landscape of northern Tuscany. It's a land where you eat whatever is available. I'm looking forward to trying the rice and dandelion soup next week. (Both McGrath and Finley farms have had great dandelion greens recently.)

Autumn Vegetable Soup
3/4 cup dried beans (I used pinquitos, you could use any smallish bean)
6 leaves fresh sage, chopped
1 red onion, minced
3 cloves garlic, sliced in half
1 bunch (7 oz) dinosaur kale
1 (12 oz) rutabaga
1 tsp salt
12 oz butternut squash
1 fennel bulb
pepper to taste

Soak the beans overnight (or all day) in water to cover by 2 inches. Drain. Place in a soup pot with the sage, onion and garlic. Add fresh water to cover by 2 inches, and bring to a boil over medium heat. Cook, covered, 1 hour, adding more water if necessary.

Wash and chop the kale, stems included. Peel the rutabaga and chop in 1/2 inch pieces. Add to the beans along with the salt and cook, uncovered, for 20 minutes, stirring often.

Peel the squash and cut in 1/2 inch chunks. Remove the stalks and fronds from the fennel. Halve the bulb lengthwise and cut out the tough core and base. Slice the remaining sections in half lengthwise and then slice across. Add squash and fennel to pot and cook, covered, another 15 minutes. Season with salt and pepper to taste.

Serves 6

Spinach Salad

It's easy to get run down at this time of year and succumb to the colds and flus that are so prevalent. The keys to staying healthy are plenty of rest, good exercise, and great food.

This spinach salad is an example of great food - full of vitamin C and antioxidants to help your body stay strong, and tasty as well. The toasted sesame seeds add a nutty flavor and a little calcium to the orange juice dressing.

I made it with malabar spinach from Finley Farms. Bagged baby spinach would work too.

It's a little unusual to put pieces of orange in a salad, but try it. The textures and flavors go well together. Larry was surprised at how much he liked it.

Spinach and Orange Salad
3 tbsp sesame seeds
3 cups fresh spinach
1/2 red pepper, chopped
2 tbsp chopped red onion
1 orange
1 tbsp rice vinegar
3 tsp orange juice
3 tsp water

Toast sesame seeds in a small heavy frypan until they are aromatic. Grind them in a spice grinder or small blender.

Meanwhile, wash the spinach well, dry it, and tear it into bite-size pieces.

Cut the orange in half. Juice one half for the dressing. With a small knife, slice the peel off the other half, and cut the flesh into chunks. Don't peel off all the membranes because they are full of bioflavanoids that make the other vitamins more effective.

Combine the spinach, pepper, onion and orange chunks.

Whisk together the ground sesame seeds, orange juice, rice vinegar and water. Toss with the vegetables.

Serves 2

Roasted Root Vegetables

Something magical happens to a root vegetable when you dice it, toss it in olive oil, and bake it in the oven. It gets tender and buttery - nothing like the tough gnarly thing you brought home from the market.

I like to use a variety of root vegetables in a casserole - each provides different nutrients, textures and colors. I can make a meal on this dish alone.

The ingredients vary depending on what is at the market. The recipe below is one I used last week, but vary it depending on what you like. I use roughly 1/3 potatoes and 2/3 other roots, by weight. I scrub all the roots well, and remove any hairs or nubbly parts. I always peel celeriac (celery root) and rutabagas. I sometimes peel parsnips, turnips and sweet potatoes. I never peel beets - way too messy.

Cut the vegetables in similar sizes - 3/4 inch is a good standard. Sweet potatoes cook more quickly than the others, so either cut them a little larger, or enjoy them a little soft.

What roots should you use? Start with potatoes and carrots, and add a few others. Try roots you don't think you like - you'll be amazed at the difference in flavor and texture when they're roasted.

You can use thyme or bay leaves (fresh or dried) in place of the rosemary. Sometimes I add peeled shallots or chunks of onion. Peeled garlic cloves are a good addition, as are cubes of peeled butternut squash.

This casserole is also wonderful re-warmed the next day - either as breakfast hash with a fried egg, or reheated in the oven as a side. Sometimes I make a quick root vegetable soup by puréeing them with some vegetable stock and reheating gently on the stove.

Roasted root vegetables - you'll wonder how you ever lived without them.

Roasted Root Vegetables
3/4 lb potatoes
1 celeriac (celery root)
1 sweet potato
2-3 beets
2-3 turnips
2 parsnips
1 rutabaga
1 tbsp olive oil
salt and pepper
1 tsp chopped fresh rosemary

Scrub all the roots well. With a sharp knife, remove the peel and all nubbly parts from the celeriac - you'll probably remove about 1/4 inch of peel in total. Peel the rutabaga, and the sweet potatoes, parsnips and turnips if you like. Trim the ends off the beets and remove any hairs from the stem end. Chop all the vegetables in roughly 3/4 inch dice.

Toss them in a large bowl with the olive oil, a good seasoning of salt and fresh pepper, and the rosemary. Pour into a casserole, cover, and bake at 375°F for 45-60 minutes until they are tender.

Serves 4-6

Dining in Rehoboth

East Coast Trip Part 10

Our final leg of the trip was a couple of nights at Rehoboth Beach on the Delaware Shore.

Larry grew up vacationing a little further south at Fenwick Island. I like Rehoboth because it has sand dunes and a long beach, a walkable boardwalk, and great food.

There was a little Italian store, Touch of Italy Bake Shop, where if we had been self-catering I would have gone wild on Italian pastas, dried mushrooms and canned tomatoes. As it was, I restrained myself to a little cheese and a few cookies.

We walked to the Dogfish Head brewpub (motto: Off-Centered Ales for Off-Centered People). We had enjoyed reading about the passion of owner Sam Calagione in the New Yorker in 2008. I forget what we drank there, but it was really good. They also distil spirits, and we toured the distillery. We later saw them featured on the Discovery Channel making Chicha, an Incan beer that requires the grain to be chewed before brewing. Prepare to be disgusted if you watch the short clip on the Brew Masters website.

We happened to be in Rehoboth when the farmers market was open, and I enjoyed looking at the local produce, even though I had no need to buy any.

Finally, we celebrated our anniversary at my favorite Rehoboth restaurant, Planet X Café. I had an excellent mushroom risotto (the secret was the truffle oil drizzled on at the last minute) and a glass of organic wine while we enjoyed the over-the-top conversations of the people around us. (On a previous trip I had swooned over the stacked eggplant dish - I might try to recreate it next summer.)

After a last sunrise over the Atlantic, we headed for Washington Dulles and our flight home to LA. It had been a good trip.

Healthy Fast Food

I was asked the other day if I know any healthy take-out places.

Actually, I don't. I'm sure Whole Foods and similar stores have good prepared meals, but I've only eaten them cold while traveling.

When we do take-out, it's pizza (spinach on my half) or Thai from our local delivery place (spicy eggplant tofu!). It tastes good, and the next day we are swollen with salt.

If I want healthy take-out, I look to my freezer.

Last week I dug out a container of Lentils Burgundy. This is a great dish because it tastes good, freezes well, and can be turned into soup by adding more liquid. I make it with Two-Buck Chuck, not burgundy, and it is still delicious. (Lentils Chuck doesn't have quite the same ring.)

When I originally cooked it, I used the large brownish-green lentils I buy at the Hollywood Farmers Market. Lentils are a good source of protein (9 grams per half cup) and have lots of iron. They are also loaded with heart-protective nutrients, including folate and fiber. My dad would recommend serving them with a nice sausage. I've never found the need.

While the lentils were defrosting, I reheated some leftover sweet potatoes, and prepared some Tuscan kale. I washed the kale, removed the stems, and chopped the leaves coarsely. I sautéd half an onion and a clove of garlic in a little olive oil. When it was tender I added the kale and a chopped tomato, sprinkled on salt and pepper, and let it cook, covered, until tender, stirring occasionally so it didn't burn.

It was a good healthy meal in less time than it would take to call for delivery.

Lentils Burgundy
2 1/2 cups brown lentils, rinsed
6 cups water or vegetable stock - I used 3 cups of each
1 bay leaf
2 onions, diced
2 tbsp oil
3 carrots, diced
2 leeks, halved, washed well, and sliced
1 clove garlic, chopped
1 tsp dried thyme or 2 sprigs fresh
1 1/2 cups burgundy

Combine lentils, water or stock, and bay leaf. Bring to a boil and cook until lentils are done, about 30 minutes. Don't drain.

Sauté onions and carrot in oil until tender, about 8 minutes. Scoop out and add to lentils. Sauté leeks in the same pan until soft but not browned. Add them to the lentils and cook gently until all the vegetables are tender. Then add the garlic, thyme and wine. Cook another 25-30 minutes until thick.

Serves 4-6.

Chesapeake City, MD

East Coast Trip Part 9

Upon leaving Ben and Tanya's, we stopped at Spring Run Natural Foods, an independent health food store in Kennett Square, PA, that reminded me of the ones I frequented in Montreal in the '80s - homey, decorated in wood and dark green paint, earnestly healthy, with lots of real food. There we found Hillacres Pride Lancaster County Family Tradition Garden Dill 100% raw jersey milk cheese. It made great sandwiches through the rest of our trip.

Our next stop was Chesapeake City, MD, on the Chesapeake & Delaware Canal. We've stayed there before because it's close to many of Larry's aunts and uncles. We stay at the Shipwatch Inn because we love the verandah overlooking the canal, but the breakfasts are execrable. Better to starve.

We ate dinner at The Bayard House, an establishment dating to the 1780s. We sat outside watching the water traffic. Once we saw a huge ocean liner that towered above us. We enjoyed watching the river pilots help steer it under the bridge. There's a lot of traffic on this working canal between the Chesapeake and Delaware Bays.

Larry enjoyed fresh seafood, and the chef made me a fine plate of vegetarian pasta. When I'm eating in a higher-end establishment with no vegetarian options, I always ask if the chef can create a meal for me. I am rarely disappointed.

We ended the evening with a stroll along the streets of this quaint Victorian town, enjoying a slight drizzle while Larry took pictures.

The next morning I had tea on the verandah watching the mist burn off the canal.

Then on to the final stop on the tour - Rehoboth Beach.